* Combine the mayonnaise, sour cream, lime juice and zest, chili sauce, garlic powder and sea salt, and set aside in the fridge for an hour or more.

* Mix corn flour, salt, and cracked black pepper in a medium bowl, and then dredge each oyster, and tap off excess.

* Dip each dredged oyster into the beaten eggs, making sure to coat completely.

* Roll each of the egg covered oysters in the panko breadcrumbs, and set aside.

* Heat the peanut oil to med-high (oil is hot enough when a bit of flour sizzles when dropped into the pot) and fry the oysters in small batches. Blot excess oil with a paper towel and keep warm in the oven on low while you finish them all.

* Remove the abductor muscle from the scallops (small hard piece along the edge) by sliding a small paring knife or your fingers under the edge and gently pulling it away. Sprinkle the scallops with sea salt, and then set them aside while you make the asparagus purée.

* Bring a pot of salted water to a boil, and toss in the garlic and asparagus. Cook until tender, about 2 min.

* Strain the asparagus and garlic, and then immediately submerge them into ice water, to keep the colour dark green and to halt the cooking process.

* Blend together the white wine, heavy cream, parsley and cooked asparagus and garlic using a high setting on your blender until the mixture is smooth.

* Heat a large skillet to high - skillet is ready when a drop of water sizzles and spits when added to the pan.

* Add olive oil to the hot skillet, and then gently place each scallop into the pan.

* Allow scallops to sear for about 2 minutes, do not move it around, it will be easier to remove once it has developed its golden brown crust.

* Gently turn each scallop over and sear for another minute. Serve on top of the asparagus purée, and add sprinkled parsley and cracked black pepper. Enjoy!

In a large skillet, heat 1 Tbsp veggie oil - gently saute peeled shrimp until they change colour (about 3 minutes) - then remove from pan and set aside.

In the same large skillet, heat remaining veggie oil.

Add veggies in order of above listing - waiting about 2 min in between each. All veggies cook at different speeds - this will create a nice uniform texture. When bean sprouts are cooked to your taste - veggies are ready

In a large bowl, mix together shrimp, hot cooked noodles, peanut sauce and veggies - toss well until thoroughly coated in sauce

Serve with crushed peanuts sprinkled on top and a lime wedge on the side

Heat 2 Tbsp of the butter and the oil in a large skillet, on medium-high.

Add scallops to the pan in a single layer (you may need to do multiple batches if your pan is small) and sear both sides until golden brown, about 1 minute per side. Remove scallops and set aside in a large bowl. The scallops will naturally release some liquid - don’t throw this away!

Once the scallops are seared, add the ginger and garlic to the empty skillet and saute until fragrant.

Add wine and vinegar to the pan and cook on high heat for 2 minutes, scraping the bottom of the pan to take up all the flavour from the browned garlic and ginger.

Mix in the cream and the remaining butter, and keep cooking until the sauce thickens enough to coat the spoon, about 3 minutes.

Return the scallops and any collected juices to the skillet, and simmer for another 5 minutes or until scallops are just opaque in the centre.

Shuck the oysters, and set aside 18 of the deepest half shells for later.

Place two raw oysters on each of the shells, and arrange them in a large baking dish (use two dishes if needed, don’t over crowd).

In a skillet, cook the bacon until crispy. Remove from the pan, and drain on a paper towel. Once cooled, crumble the bacon into small pieces.

Add the green pepper and celery to the bacon fat in the skillet, and cook on medium until softened. Add the green onions, lemon juice, tabasco, and worcestershire sauce and mix together gently. Add the bacon last.

Spoon a small amount of the veggie and bacon mixture onto each oyster.

In a small bowl, mix together the panko breadcrumbs and parmesan cheese. Sprinkle this mixture over each of the oysters.

Bake in an oven preheated to 400ºF for about 8 minutes. Once the tops are golden, remove from the oven and enjoy!